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Chinese Barbecued Lamb

Kebab.King's picture
  Tea leaves 1 Tablespoon
  Refined oil 1⁄4 Cup (4 tbs)
  Sesame seed paste 1⁄2 Cup (8 tbs)
  Soya bean sauce 3 Tablespoon
  Malt vinegar 1 1⁄2 Teaspoon
  Sesame oil 1 1⁄2 Tablespoon
  Chili oil 1 Tablespoon
  Sugar 1 1⁄2 Tablespoon
  Spring onion 2 , chopped
  Garlic 2 Clove (10 gm), minced
  Cubed boneless meat 750 Gram
  Salt To Taste

1 To make chilli oil : Heat 1 cup refined oil till smoking. Take off heat. Wait 5 sees and then add 2 tbsp chilli powder. It will sizzle. Cover and let cool. Strain into a clean botttle. Refrigerated, it will keep for 4-6 months. Outside, for at least 6-8 weeks.
2 Parboil meat in pressure cooker for 5 minutes. Drain well and prick each with fork.
3 Steep the tea leaves in 3/4 cup boiling water. Strain to measure 1/2 cup. Discard tea leaves.
4 Combine tea liquor and the rest of the ingredients and meat; stir to mix well. Refrigerate for 4-6 hours.
5 Place 4-5 cubes of lamb on each skewer an inch apart.
6 Grill in an oven or cook in tandoor or barbecue on open fire, turning frequently and basting with the marinade.

Recipe Summary

Difficulty Level: 
Main Dish

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